Potato Bacon Omelet
January 06, 2015
"I wanted a new way to use up part of a leftover baked potato,and came across this recipe in TOH's " The Best of Country Cooking 2014 ". I think it turned out extremely well. I did however change the amounts of a few ingredients, the original amounts will be in parenthesis. Submitted to " ZAZZ " on 1/6/15. " Keep Smiling :)"
- Serving Size: 1 (312.3 g)
- Calories 515.9
- Total Fat - 35.4 g
- Saturated Fat - 13.6 g
- Cholesterol - 467.4 mg
- Sodium - 1005.9 mg
- Total Carbohydrate - 17.8 g
- Dietary Fiber - 2.2 g
- Sugars - 4.5 g
- Protein - 30.8 g
- Calcium - 389.8 mg
- Iron - 2.7 mg
- Vitamin C - 8.3 mg
- Thiamin - 0.2 mg
In a small non stick skillet over medium heat,cook bacon and onion until bacon is crisp and onion is soft.
Add the cubed potato and heat through then drain on paper towels and set aside.
In the same skillet melt margarine over medium-high heat.
Whisk the eggs,milk,salt,and pepper.
Then add egg mixture to skillet(eggs should start setting right away).
As the eggs start setting,push cooked eggs to center and let uncooked portion flow underneath.
When eggs are set,sprinkle cheese on one side and top with potato/bacon mixture.
Then cover potato mixture with other side of omelet,and slide onto plate.
Tips & Variations
No special items needed.